Zucchini & Haloumi Fritters

It’s Friday which is a day late for Veggiegobbler’s Thursday’s Garden Gobbles (or 6 days early) and 3 days late (or 4 days early) for Garden Glut’s Zucchini Tuesdays. I think I shall err on the early side as I have no idea whether lateness is still fashionable (I don’t get out much) and I was brought up to think it very impolite. Having said that earliness isn’t great either, not when its a dinner party and your guests arrive as you are still picking pakora batter out of your hair …. hmmm perhaps this post really should have waited but as the house is relatively tidy and the kids are happily engrossed in Charlie & Lola so I’ll take the writing time when I can get it.

I’m growing zucchini this year for the first time in ages, and whilst I have been happily experimenting away with cooking it, the results haven’t always been delicious. One exception to that was these fritters (although they were pronounced “yuk”, “OK” and “not really that nice” by other members of my household but there really is no accounting for taste sometimes…). I am a big fan of haloumi as are the kids and partner so I thought I might get away with feeding them zucchini if I mixed it with something they liked – apparently that didn’t work, which just goes to prove there are some vegetables that are more easily disguised than others.

If you are a fan of zucchini (or ambivalent as a minimum) then I think you’ll enjoy these, providing you like haloumi that is, and frankly who doesn’t?

Zucchini & Haloumi Fritters

200g zucchini grated

one small onion finely chopped

150g haloumi grated

small bunch mint, leaves finely chopped

50g rocket finely chopped

2 chillies finely chopped

3/4 cup Self Raising Flour

100ml milk

1 egg

Mix the flour with the milk and egg to make a batter. Add all other ingredients. Heat some oil in the bottom of a frying pan. Spoon dessert spoons full of mixture into the pan spreading them out so they will form flat fritters. Shallow fry until the base is golden brown. Flip and cook on the other side. Drain onto kitchen paper and serve immediately.

21 Responses to Zucchini & Haloumi Fritters

Hi Liz,
Apart from the family endorsement (or lack there of) they sound great…. might even spur on a revisiting of the cheese making book to experiment with making some haloumi (cows milk version- as I don’t know any one selling or milking sheep!)

I realised after publishing that I’ve only cooked it whilst measuring once (i’ve made it a few other times but didn’t measure it all out) so I hope I wrote the quantites down correctly. I think I may have them for lunch tomorrow – the fridge drawer is starting to get rather full of long green things.

How did I miss this delicious looking fritters?
I like to be sharp on time. I was brought up like that, my father was in Air force and then I married to an armed forces man. Now I just like not to be late.
I am fan of zucchini and fritters but have never eaten haloumi. If I don’t find this cheese can I use any other?

Haloumi works well because it stays reasonably solid during frying. I don’t see why you couldn’t use paneer or one of those cheeses they use to make saganaki. Alternatively you could use feta but you’d probably need to add more flour.